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A real carbonara… with no cream!
4
20 minutes
Skip the heavy cream—this authentic carbonara gets its creamy texture naturally from eggs, Parmesan, and hot pasta water. With crispy bacon, freshly cracked pepper, and a dash of STAR Extra‑Virgin Olive Oil, this recipe delivers rich Italian flavor in only 20 minutes. A simple, satisfying meal perfect for busy weeknights or last‑minute dinner guests.
Ingredients
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11 oz spaghetti
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A dash of STAR extra-virgin olive oil
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12 oz bacon
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3.5 oz grated Parmesan cheese
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2 eggs
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Salt and pepper
Instructions
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1.
Boil the spaghetti following the instructions on the package.
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2.
Add a little STAR extra-virgin olive oil to a fairly deep frying pan. Once it’s hot, add the strips of bacon (which will release their own fat as well). Add a little salt and pepper, but go easy on the salt, since the bacon will already be quite salty.
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3.
Beat the egg yolks together in a bowl and add the Parmesan cheese.
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4.
Add the cooked spaghetti to the pan and stir for a few minutes to mix in the bacon.
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5.
Turn off the heat and add the egg mixture. Taste for salt and pepper. Stir for a few more minutes to help the eggs cook without setting.
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6.
Serve with a teaspoon of grated Parmesan cheese on top.
